Pie dough 12 ounces
pumpkin pulp purée 14 ounces
Cream cheese 8 ounces
sugar ¾ cup
flour 3 tablespoons
lemon twist 1/2 teaspoon
cinnamon 1/2 teaspoon
chopped amaretti 2 tablespoons
Preheat the oven at 338° F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork.
Pour the pumpkin purée into the food processor, then add sugar,eggs and cream cheese. Mix for 20 seconds, then add flour, lemon and cinnamon. Mix well until well blended or of uniform consistency.
Put the chopped amaretti on the spread dough, then pour the mix from your blender.
Bake at 338° F for 35/40 minutes.
This recipe is perfect when you have large amounts of cooked pumpkins. I’m used to cut pumpkins, bake until cooked, pour in the blender and mix until smooth. You can freeze it.
Background music: “The Irish rover”, artist Pogues and Dubliners.
Potographer and author: Mirna